2 small carrots, peeled and sliced diagonally into 1/8 to 1/4-inch slices

1/2 cup dry white wine

1/2 cup water

1/4 cup chopped parsley

In a large frying pan, heat 1 tablespoon of oil over high heat. Add the chicken and cook, stirring, for 2 to 3 minutes until the chicken is opaque. Remove the chicken to a bowl.

Add 1 more tablespoon of oil to the pan. Add the cabbage, snow peas, scallion and ginger and cook, stirring, 3 to 4 minutes until the cabbage wilts. Remove to the bowl with the chicken.

Reduce the heat to medium-high and add 1 tablespoon of oil and the butter to the pan. Add the mushrooms, asparagus and carrots and cook for about 3 minutes until the mushrooms wilt. Add the wine and water, cover and cook gently for about 5 minutes until the vegetables are tender. Remove the cover, increase the heat to high and boil for 1 to 2 minutes until the liquid is reduced and thickened. Return the reserved chicken and vegetables to the bowl along with the parsley and stir to coat with the sauce.

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